Dry cider and gout

Dry cider is a fermented apple beverage with a low purine content of 7.4 mg per 100 g, making it one of the safer alcoholic choices for people managing gout. However, alcohol itself—regardless of purine level—can trigger gout attacks by reducing uric acid excretion through the kidneys, so moderation remains important even with low-purine drinks. If you enjoy cider, limit yourself to small occasional servings rather than regular consumption, especially during periods when you're working to keep daily purine intake below 400 mg. Staying well-hydrated with water is equally important when consuming any alcohol, as dehydration concentrates uric acid in your bloodstream and increases flare risk. During an active gout attack, it's wise to avoid cider altogether; once you've recovered and your levels stabilize, occasional small amounts may be tolerable for many people.